Smoked Salmon Asparagus Quiche

• 1/4 lb (125 g) thin asparagus, cooked, drained, and cut into 1 1/2-in (3.5-cm) lengths
• 30z (90 g) smoked salmon, cut into strips
• 1 1/4 cups (300 g) plain yogurt
• 2 eggs
• 1 tbsp chopped fresh dill
• black pepper

• 1 1/2CUPS (175 g) all-purpose flour
• 6 tbsp (90 g) butter about 2 tbsp cold water
• * 9-in (23-cm) quiche dish or pan
• * dried beans or pie weights

STEPS :

1. Make the pastry: put the flour in a bowl, add the butter, and rub in. Add enough water to bind to a soft dough. Cover with plastic wrap and chill for 30 minutes.
2. Roll out the pastry and use to line the dish. Prick the pastry with a fork.
3. Line the pastry shell with foil or waxed paper and fill with dried beans or pie weights. Place the quiche dish on a heated baking sheet and bake in a 425°F (220°C) oven for 15-20 minutes, removing the foil and dried beans for the final 10 minutes.
4. Arrange the asparagus and half of the salmon in the pastry shell. Mix the yogurt, eggs, dill, and plenty of pepper and pour into the shell. Arrange the remaining salmon on top.
5. Reduce the oven temperature to 350°F (ISO°C) and bake for 35 minutes or until golden and set. Serve warm or cold.